Wine of the Week: Zinck Crémant d’Alsace Brut
December 26, 2017
Paul Zinck created Domaine Zinck in 1964. He started with six acres of vines in Eguisheim, and today, the winery, run by his son Philippe, covers nearly 50 acres.
Though the winery produces a full range of wines from “entry level” to Grand Cru, its maybe be best known for its two outstanding sparkling wines: Crémants made in the Brut (blanc) and Rosé styles.
For the holidays, Zinck Crémant d’Alsace Brut is an excellent choice, from apertifs and toasts to dinner and dessert. As with all Crémants d’Alsace, it is made in the traditional method (a second fermentation). The Zinck Brut is made with Pinot Noir, Chardonnay and Pinot Blanc, giving it a bright light-gold color—almost sparkly itself. The nose expresses Meyer lemon, and fresh-cut pineapple aromas, with a hint of yeast. On the palate, fine, small bubbles give the impression of a lemony, creamy mousse, giving way to fresh white grapefruit pith and a bright acid streak that lasts to the end.
Enjoy this wine with seafood of all kinds (think Feast of the Seven Fishes!) and appetizers such as goat cheese puff pastries. It’s delicious with a New Year’s dim sum brunch.